Tag Archive: pork chops


Pork Chop Delights

As the weather gets cooler, I am in the mood to get back to the kitchen.

It is not like I have not looked at recipes all summer. It is not that I haven’t wanted to cook. But the summer heat takes all of my energy away as well as my appetite.

But with colder temperatures coming on, the coziest place in my house is the kitchen.

I found a recipe for boneless pork chops with sauteed Brussels sprouts and a sour cream sauce. I found this recipe at BHG.com. I may have seen it on my Facebook feed. And then I did what I do best – I made a print out and planned when to make it.  I had to put it off. A late summer heat wave forced me to put it to the side.

But then the weather worked in my favor. We went shopping and a collective groan came from the children as I put Brussels Sprouts in the basket. They could not believe I would subject them to such horror.

So we moved on. Later that week the husband bought boneless pork chops. That is a very important aspect to the recipe. It becomes difficult the pound the meat when a bone in the way.

Brussels Sprouts simmering in the pan.

So on the day of the meal I took about a pound of Brussels Sprouts,washed them and cleaned off the ends and dried out top leaves before halving the little green balls. Once that was done, I threw them into a pan with plenty of butter.

After they turned a nice color, I removed them from the pan and kept them warm. As I was sauteing the sprouts, I put the pork chops beteween sheets of plastic wrap and used my rolling pin to flatten the chops to about a 1/4 inch thickness. I dredged them in a flour mixture with salt, pepper, and paprika. I added more butter to the pan and fried those little tenderloins.

First side in the pan.

They were not so little but about four minutes on each side did the trick. They were a nice golden brown color once I flipped them over.

Don’t they look great?

Once all of the chops were cooked so that they were only a little pink on the edges, I placed the Sprouts and Chops in a platter. I made a quick sauce with sour cream, brown sugar, and a bit of milk that I heated in the pan after sauteing the veggies and meat.

Hey, Good Looking.

I paired this with rice since we had a nice sauce. The husband drank a red wine. I did not since wine tends to put me to sleep. As for the kids, two hated their ‘no  thank you’ servings of the sprouts. The oldest ate his serving and the others as well. There was nothing left once the meal was over.

Bummer because that would have made a good lunch the next day.

What have you been cooking lately?

Very Berry Salad

Last week when I talked about losing enough weight to go down a shirt size, I receive much congratulations.

Very Berry Salad

I appreciate hearing that because on a day-to-day basis I do not see it. I do not see it until something fits differently, and I mean in a good way.

But one of the comments struck a nerve as a person stated how hard it is to lose weight when you are a foodie.

You don’t have to tell that one to me twice, I understand completely.

This time of year, once the tomatoes come in, it is BLTs every night of the week.   Bring on the butter for Corn-on-the-Cob. And did I mention it is fair season? That means fried food galore.

It does not help that I and my husband like trying new recipes. I find them in the newspaper, on the web, around the blog circuit, cook books; well, you get the picture. We like to cook.

My favorite recipes are cream sauces with white wine, tomatoes and/or mushrooms. Braised chicken is better once it soaks in Marsala or Imperial sauce.

Then there is dessert. My son and I learned how to make lava cakes together. My daughter made a fabulous tart last year. The seven-year-old allowed me to buy Italian ice for his dessert last week. We have done dirt cups and jello desserts topped with whip cream and strawberries.

This has made my weight-loss slower than it should considering I am not taking any medicines and I am able to walk near daily with the dog.  It has taken me two years to lose 40 pounds. Other people seem to do it so quickly.

I have a neighbor who looks great after losing 50 pounds in six months. Another has worked to get 30 pounds off in the same time period. Meanwhile, I am struggling to get past the next five-pound threshold.

I admit to binge-ing  late at night so I am trying to get to bed at an earlier time. When my feet hurt thanks to arthritis or I am simply tired for no good reason, I do walk less.

However there are bright spots. Thanks to the latest heat wave, I am near my initial goal weight. I nearly fit into not one but two dresses. Clothing that fit the bigger body is starting to feel too big.

But the other half of the story is I am making lifestyle changes and not some crazy short-term diet. I am choosing to eat more fresh veggies and fruits. Whole grain breads are becoming a part of my life as well as my husband’s. Soda is a treat that I have once a week and I prefer getting it from a soda fountain as opposed to pre-bottled.

Is any of this going to stop my foodie explorations?

I hope not. This fall I want to work on making real ramen dishes. And I want to work on a  stroganoff which calls for sour cream. Oh, and there is the egg nog cake  and a Noel log I have always wanted to make for the holidays.

Yes, I am on a diet but that has not stopped my love affair with good tasting food. It simply means I eat a little less of it and adapt the recipe to have healthier ingredients whenever possible.

Now for the recipe. Two weeks ago I made this great salad that has fruit in with lettuce leaves. I have always been suspicious of such salads because I was never sure the sweet fruit would work with slightly bitter greens.

I found the recipe in an American Profile insert in my newspaper. It called for a Spring Mix salad bag but I went with a Red Heart bag when there was none of the former in the racks.

Salad Ingredients

Very Berry Salad

One Salad Bag

4 oz. sliced strawberries

4 oz. blackberries

1 handful each of dried cranberries, dried raspberries, and chopped walnuts

1 sliced Shallot (We did this on the side for the husband)

4 oz. goat cheese

Vinaigrette (on the side)

Because I could not find dried raspberries, I allowed the vinaigrette to be the raspberry element. The other dilemma was what to serve with the salad. The author suggested baby back ribs. We went with pork chops marinated in orange juice. My husband thought we should have had a french bread with this. We did not and it all worked just fine.

Our younger children liked the fruit but not the lettuce. The fifteen-year-old, who is becoming a foodie himself, thought the vinaigrette was too sweet but he had two helpings.

Pork Chop and Very Bery Salad

 

What new dishes are you making?